See that little leaf emerging from the center of this beet plant? It's a young green that is wonderful used in the kitchen. I never liked beets, grew them for my wife. It wasn't until I had them out of the garden that I realized how sweet and tasty they could be. All I had ever tasted came from a can and that's just a different animal. I even started a campaign called "Give Beets a Chance" trying to get President Obama to include them in the White House Garden. An unsuccesful campain I might add. I first heard of the White House garden while on hold for Martha Stewart Radio. I listened closely as the hosts talked about the garden, it was organic, I could speak to that I thought to myself. But there was one statement that struck me, the garden would not include beets because the president didn't like them. There were lots of things not being grown in there, but they went out of their way to say beets were not one of them. When I got on the air I started ranting about beets, demanding they be included. It was a fun bit and the hosts enjoyed it. It evolved into a YouTube video I recorded at a gardening symposium I held with my radio partner Jessica Walliser at Soergel's Orchards.
Combining fresh beet greens and garlic from the garden is as close to heaven as I'll ever get, here's a simple recipe-
Somtimes the best recipes use just a few simple ingredients, this is one I make on the fly. All recipes should just be starting points, add or subtract what you like and don't.
Take one bunch of chopped beet greens and stems, probably about two cups and saute them with an entire head of fresh garlic minced in the best olive oil (4TBS) you can afford. Cook it about five minutes or until the greens are tender. Add sea salt and pepper to taste. Toss with one pound of linguini and enjoy with a good red wine.